A salute to coastal Massachusetts’ vibrant Portuguese community, chef Schlesinger’s bluefish incorporates fresh Portuguese chouriço, which is as spicy as the Mexican chorizo, but less crumbly.
Grilled Bluefish with Smoky Chouriço Relish
Ingredients
For the smoky chouriço relish
- 1 lb. chouriço, cut in half lengthwise
- 1 cup cherry or grape tomatoes, halved
- 1/3 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 1 Tbs. minced garlic (2 large cloves)
- 1 large lemon, finely grated to yield 1 Tbs. zest; squeezed to yield 2 Tbs. juice
- 1 tsp. cumin seeds, lightly toasted
- Kosher salt and freshly ground black pepper
For the bluefish
- Six (6-oz.) pieces bluefish fillet with skin on
- Kosher salt and freshly ground black pepper
- 2 Tbs. vegetable oil
Instructions
Make the relish
- Preheat a gas or charcoal grill for direct grilling over medium-low heat (300 to 350°F). Grill the chouriço for 3 to 4 minutes per side. Transfer the chouriço to a cutting board and cut it into small cubes. Transfer the chouriço to a medium bowl and add the tomatoes, parsley, olive oil, garlic, lemon zest and juice, and cumin seed. Toss to mix and season to taste with salt and pepper.
Grill the bluefish
- Season the bluefish fillets with salt and pepper to taste and rub them on both sides with the vegetable oil.
- Put the bluefish fillets skin-side up on the grill, and cover them with foil. Cook until golden brown, 10 to 12 minutes, remove the foil, and using a spatula, flip the fillets. Cook the fish an additional 5 minutes, or until opaque throughout.
To serve
- Remove the fillets from the grill, place them on a platter, and serve them with the Smoky Chouriço Relish.
